Bonbon Surprise Cookies
This is another holiday cookie I love to make. The butter cookie outside is not overly sweet, and when you bite into the cookie, you get a chocolaty surprise of a chocolate kiss! It's hard to eat just one!!!!
Bonbon Surprise Cookies
Makes about 5 dozen (recipe can be cut in half)
1 1/2 cups (3 sticks) unsalted butter, softened
1 cup light brown sugar
1 tablespoon vanilla extract
1/8 teaspoon cinnamon
3 cups all-purpose flour
60 chocolate kisses, unwrapped (from a 12-ounce bag)
1 box (1 pound) confectioners’ sugar
1/2 cup milk
Christmas-inspired sprinkles and/or sugar
In a large bowl, using an electric mixer set on medium speed, beat the butter and sugar until creamy, about 2 minutes. Beat in vanilla and cinnamon until combined. Gradually stir in flour until blended completely. Cover and chill dough for 1 hour.
Preheat oven to 350°F. Measure about 1 tablespoon of dough and flatten into a disk. Place one chocolate kiss into the center of each dough disk. Wrap dough around kiss and roll between your palms into a ball. (Make sure the dough covers the kiss completely so the chocolate doesn't leak out.) Repeat with remaining dough and candies.
Place filled dough balls about 1 inch apart on ungreased baking sheets. Bake, turning baking sheets halfway through baking, until cookies are golden, about 20 minutes. Place the baking sheets on wire racks to cool for about 10 minutes. Transfer cookies to wire racks to cool completely.
Meanwhile, in a large bowl, combine the confectioners’ sugar and milk. (Icing should be thin enough to pour; if icing is too thick, add additional milk, one teaspoon at a time, until thin enough to pour.)
Set wire racks with cookies over sheets of waxed paper. Spoon icing over cookies. Sprinkle with sprinkles or sugar. Let cookies dry completely before storing or serving.
(Each cookie is about 3 pts.)
Bonbon Surprise Cookies
Makes about 5 dozen (recipe can be cut in half)
1 1/2 cups (3 sticks) unsalted butter, softened
1 cup light brown sugar
1 tablespoon vanilla extract
1/8 teaspoon cinnamon
3 cups all-purpose flour
60 chocolate kisses, unwrapped (from a 12-ounce bag)
1 box (1 pound) confectioners’ sugar
1/2 cup milk
Christmas-inspired sprinkles and/or sugar
In a large bowl, using an electric mixer set on medium speed, beat the butter and sugar until creamy, about 2 minutes. Beat in vanilla and cinnamon until combined. Gradually stir in flour until blended completely. Cover and chill dough for 1 hour.
Preheat oven to 350°F. Measure about 1 tablespoon of dough and flatten into a disk. Place one chocolate kiss into the center of each dough disk. Wrap dough around kiss and roll between your palms into a ball. (Make sure the dough covers the kiss completely so the chocolate doesn't leak out.) Repeat with remaining dough and candies.
Place filled dough balls about 1 inch apart on ungreased baking sheets. Bake, turning baking sheets halfway through baking, until cookies are golden, about 20 minutes. Place the baking sheets on wire racks to cool for about 10 minutes. Transfer cookies to wire racks to cool completely.
Meanwhile, in a large bowl, combine the confectioners’ sugar and milk. (Icing should be thin enough to pour; if icing is too thick, add additional milk, one teaspoon at a time, until thin enough to pour.)
Set wire racks with cookies over sheets of waxed paper. Spoon icing over cookies. Sprinkle with sprinkles or sugar. Let cookies dry completely before storing or serving.
(Each cookie is about 3 pts.)
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